Eggless Classic Miso Soup
Total time25 min
Prep time10 min
Cook time10 min
5.0(24)
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Learn more →Ingredients
4 servings
For the dashi
- ¼ oz (about ¼ cup loosely packed) dried kombu
- 4 cups cold water
- ½ oz (about ½ cup loosely packed) katsuobushi (bonito flakes)
For the soup
- 3 tbsp white miso paste (shiro miso)
- 7 oz silken tofu, cut into ½-inch cubes
- 2 tbsp dried wakame seaweed
For serving
- 2 scallions, thinly sliced
Instructions
- 1
Combine the kombu and cold water in a medium saucepan. Let the kombu soak for 5 minutes — it will soften slightly and the water will take on a faint green tint.
- 2
Place the saucepan over medium heat and warm until the water just begins to steam and small bubbles form at the bottom, about 8–10 minutes. Remove the kombu just before the water reaches a full boil — do not let it boil, as this makes the dashi bitter.
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